Maya’s favorite Cinnamon-Amaranth Cookies
Often thought of as a grain, Amaranth is a seed that has been cultivated as a crop for somewhere between 5,000 and 7,000 years. It is said to have been used by the Maya first, but it’s especially famous for its importance in the lives and culture of the Aztecs. Amaranth is very versatile and has a rich, nutty flavor. It can be boiled in water and used as a side dish, puffed like popcorn for snacks, or ground into a flour to use in baking. It’s also very nutritionally high in protein, fiber, calcium, potassium, and iron. Amaranth can be especially useful to people today. Although it can be used as flour, it’s really a seed, so it’s gluten-free!
* 2 1 / 2 cup amaranth flour
* 2 cups whole wheat flour
* 1 / 4 kilo of vegetable shortening
* 1 cup brown sugar
* 1 /2 teaspoon cinnamon
* 2 eggs
* 1 teaspoon vanilla
* 2 teaspoons baking soda
1. Beat butter until it becomes creamy, add sugar, eggs and vanilla while in another bowl stir the flours and baking soda.
2. Stir with the above mixture until smooth.
3. Finally, spread on a flat surface with a roller and cut the cookies to place in a greased pan.
4. Bake at 350°F/180°C for ten minutes.